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| hake egg |
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| marinated hake egg |
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| Dried salted hake egg |
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| Dried salted hake egg |
Saw this available at the fishmonger and decided to dry them as a snack for aperitif. Being homemade and kept in freezer for storage, they are just lightly salted, very pleased with the result.
1. Remove any extra membrane and vein, wipe dry.
2. Cover with 5% salted fermented rice, put a weight on top like a heavy baking dish, keep in the fridge for a 2 to a few days, turnover everyday.
3. Scrape away fermented rice, cook at low temperature in the oven at 90˚C, turnover every hour until hard, 2- 3 hours depending on size.
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